Crispy Chicken Salad with Fresh Greens and Creamy Avocado Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Salad with Fresh Greens and Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Fresh Greens and Creamy Avocado Dressing

Enjoy a vibrant and satisfying salad featuring golden, crispy chicken atop a bed of fresh mixed greens, cherry tomatoes, and cucumber slices, all tied together by a rich, creamy avocado dressing. This wholesome dish balances crisp textures with smooth, tangy dressing for a delightful meal.

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NUTRITION

432kcal
Protein
40.5g
Fat
20.3g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1 cup Cherry Tomatoes

1 cup Cucumber slices

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Whole Wheat Panko

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper, then coat lightly with whole wheat panko on both sides.

  • 3

    Place the chicken on a lined baking sheet and drizzle with a small amount of olive oil. Bake for 18-20 minutes until golden and crispy, ensuring the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, prepare the salad by combining mixed greens, cherry tomatoes, and cucumber slices in a large bowl.

  • 5

    For the creamy avocado dressing, blend half a medium avocado with lemon juice, olive oil, a pinch of salt and pepper until smooth.

  • 6

    Once the chicken is cooked, slice it into strips and place on top of the salad.

  • 7

    Drizzle the avocado dressing over the salad just before serving. Toss gently to combine and enjoy immediately.

Crispy Chicken Salad with Fresh Greens and Creamy Avocado Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Salad with Fresh Greens and Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Salad with Fresh Greens and Creamy Avocado Dressing

Enjoy a vibrant and satisfying salad featuring golden, crispy chicken atop a bed of fresh mixed greens, cherry tomatoes, and cucumber slices, all tied together by a rich, creamy avocado dressing. This wholesome dish balances crisp textures with smooth, tangy dressing for a delightful meal.

NUTRITION

432kcal
Protein
40.5g
Fat
20.3g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1 cup Cherry Tomatoes

1 cup Cucumber slices

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Whole Wheat Panko

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt and pepper, then coat lightly with whole wheat panko on both sides.

  • 3

    Place the chicken on a lined baking sheet and drizzle with a small amount of olive oil. Bake for 18-20 minutes until golden and crispy, ensuring the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, prepare the salad by combining mixed greens, cherry tomatoes, and cucumber slices in a large bowl.

  • 5

    For the creamy avocado dressing, blend half a medium avocado with lemon juice, olive oil, a pinch of salt and pepper until smooth.

  • 6

    Once the chicken is cooked, slice it into strips and place on top of the salad.

  • 7

    Drizzle the avocado dressing over the salad just before serving. Toss gently to combine and enjoy immediately.